How to Cook Tasty Scallops and sunchokes soup (Jerusalem artichokes)

Scallops and sunchokes soup (Jerusalem artichokes). Pour in stock and bring to a boil. Great recipe for Scallops and sunchokes soup (Jerusalem artichokes). This recipe comes from a very old book my mum used, 'the complete encyclopedia of HOME FREEZING ' But I had never seen Jerusalem artichokes until I got my own allotment and I inherited a plant of artichokes which spread all.

Heat butter in a pot over medium heat. Pour in stock and bring to a boil. Add remaining butter and cook for a minute more. You can cook Scallops and sunchokes soup (Jerusalem artichokes) using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Scallops and sunchokes soup (Jerusalem artichokes)

1. It's 700 grams of sunchokes peeled and chopped.
2. You need 1 of onion finely chopped.
3. It's knob of butter to sautee.
4. It's 600 ml of chicken stock.
5. It's of salt to season to taste if wished.
6. You need 75 ml of white wine.
7. It's 75 ml of water.
8. Prepare 250 grams of scallops cleaned and off their shells.
9. You need 1 cup of milk.

Place scallops and artichokes on the base of a large flat soup bowl, pour soup around and serve immediately. Also worth your attention: Puree until smooth. Season the soup with salt and white pepper. Keep the soup hot while you sear the scallops.

Scallops and sunchokes soup (Jerusalem artichokes) instructions

1. Sautee onion and artichokes in butter covered with lid for 2-4 minutes.
2. Transfer to a pan with chicken stock and season to taste. Let it simmer for about 20 minutes. Or until the sunchokes are tender which can be earlier if they are fresh.
3. Let them cool a bit and blend..
4. Poach the scallops in the water and wine. Don't over boil them.
5. If you are serving soup immediately add the milk to artichoke puree and the scallops with their boiling liquid.
6. If freezing skip the milk and add it after thawing but don't boil the soup as the scallops will go rubbery..

Sunchoke chips: While the sunchokes and potatoes are cooking. Slice the sunchokes very thinly into a bowl of ice water. Boiling is a great way to cook Jerusalem artichokes to make soup. You can blend or puree the boiled Jerusalem artichokes to make a creamy soup. Pan-frying Jerusalem artichokes / Sunchokes is great when you want to combine them with other flavors and ingredients, as you'll see in the Bacon & Jerusalem Artichoke recipe below.

Share :